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Buckwheat Pancakes

Ellen Charlotte Marie

Author of Two Cookbooks, One Healthy Family & One Healthy Kitchen

App Store + Google Play: Effortlessly Healthy

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Instagram: @ellencharlottemarie | ellencharlottemarie.com

INGREDIENTS

5¼ oz buckwheat flour

2 tbsp coconut sugar

1 tsp baking powder

2 big tbsp coconut yogurt (or other yogurt)

1 cup almond milk (or any other plant-based milk)

A pinch of sea salt

Some coconut oil to bake the pancakes

 

Topping Ideas

3 apricots (grilled)

A few tbsp coconut oil

A drizzle of maple syrup

Fresh mint

Toasted almond flakes

Banana slices

 

METHOD

Mix all the ingredients in a big bowl with a beater until you get a thick pancake mixture.

 

When too thick, add more milk; when too runny, add more flour.

 

Bake 3 to 4 mini pancakes at once in a large pancake pan, using enough coconut oil so they don’t stick.

 

Stack up the pancakes and serve warm with your favorite toppings!

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